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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Vegie drawer looking a bit sad? Turn it into dinner! These vegetarian fritters are budget-friendly, high in fibre and perfect for using up odds and ends of veg. Serve with creamy guacamole and you’ve got an easy midweek win.
1 Sift flour into a large bowl and add salt. In a separate bowl, beat milk and egg together. Make a well in the centre of the flour. Add liquid to flour and whisk to form a smooth batter.
2 Add garlic, mixed veg, parmesan, herbs if using and black pepper. Carefully mix until just combined.
3 Spray a non-stick pan with oil and place over medium heat. Place spoonfuls of fritter mix in the pan, up to 4 fritters at a time, making sure they are separated from each other. Cook for 2-3 minutes each side, or until golden brown and centre feels firm and cooked. Keep cooked fritters warm and repeat with remaining batter.
4 While fritters cook, place all guacamole ingredients into blender and blitz to your preferred consistency, or finely chop tomatoes, spring onion, coriander and chilli (if using), and mash with avocado and lime juice.
5 Serve fritters topped with guacamole. Garnish with any remaining fresh herbs, if desired.
Use up odds and ends of veg in from your vegie drawer. Corn and peas are a good start to add sweetness. Chopped capsicum adds colour. Finely chopped leek, onion or spring onions boost the flavour. Grated carrot, zucchini or sweet potato add moisture. Finely chopped broccoli, cauliflower or cabbage add bulk and texture. Experiment to figure out which combinations and ratios you like best.
Tomatoes are probably better used in a salsa or roasted to serve on the side, rather than as a fritter ingredient as they can add too much moisture. Cook times may vary, depending on the moisture content of your veg.
Calories 350 cal
Kilojoules 1470 kJ
Total fat 9.9 g
Saturated fat 2.3 g
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